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If you’re looking for a same-day sourdough recipe that delivers big flavor fast, these Cheesy Sourdough Breadsticks are it. The dough is mixed and fermented throughout the day, then topped with herbs, cheese, and baked until golden and bubbly.
They’re soft on the inside, crisp on the edges, and absolutely packed with cheesy goodness. Serve these sourdough breadsticks as an after-school snack, party appetizer, or alongside your favorite soup or pasta. We especially love dunking them in warm marinara sauce for the ultimate cheesy sourdough appetizer too.
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Why You’ll Love Cheesy Sourdough Breadsticks
- Cheesy Goodness – Just like my viral Cheesy Garlic Sourdough Focaccia, these sourdough breadsticks are flavorful and so perfect for the cheese lovers out there!
- Easy – Just like my Sourdough Discard Breadsticks, this is a simple recipe that makes the most tasty 100% sourdough breadsticks.
- Perfect Side Dish – These easy breadsticks are perfect for pizza night or as an appetizer any time. Pair with your favorite dipping sauce and enjoy!
- 100% Sourdough Breadsticks – if you love this easy 100% sourdough breadstick recipe, you’ll also love my sourdough pizza rolls that are equally quick and also make the perfect snack!
New to Sourdough? If you are new to sourdough, learn how to make a sourdough starter from scratch and check out my Free Sourdough Beginner Guide. Using naturally fermented sourdough will take much longer, but you will love the fermentation benefits and the flavor!
Important Ingredients
- Ripe sourdough starter: Make sure your sourdough starter is ripe and active. It will be bubbly, doubled in size, and have a slightly sour aroma. I use this to make a levain, but if you have 150 grams of active, bubbly starter, you can use that in place of the levain and save yourself a little time.
- Herbs – Dried basil and oregano pair nicely with the cheese in this recipe to give these breadsticks their delicious savory flavor.
- Mozzarella Cheese: Good quality mozzarella is going to be the key to these sourdough cheesy breadsticks. SHRED the cheese yourself. This makes sure that all the extra additives in the pre-shredded cheese aren’t in your breadsticks. The cheese will melt better and taste delicious.
- Parmesan Cheese: Good quality parmesan (I’ve found that using pre-shredded parmesan works okay for this recipe, but shredding yourself is always my preference).
See the recipe card for full information on ingredients and quantities
Substitutions
- Sourdough Starter – You can substitute ripe and active sourdough starter for levain in this recipe.
- Cheese & Herbs: You can substitute any favorite cheese and herbs in this recipe. I think an asiago rosemary breadstick would taste delicious! Or use an Italian seasoning in place of the oregano/basil.
- Plain Breadsticks: To make a plain version, leave out the cheese herbs. Drizzle olive oil on top of the breadsticks and sprinkle with flaky sea salt.
- Butter: If you prefer to use butter instead of oil, you can melted butter for the olive oil in this recipe – or any favorite neutral-flavored oil will work!
Sourdough Baker’s Timeline
Because sourdough takes much longer than bread made with commercial yeast, a sourdough schedule helps me plan my bake. This sample schedule assumes you are using a ripe/active sourdough starter and keeping your dough at a temperature of 78-80º.
| 7:00 AM | Mix Levain |
| 10:30 AM | Mix Breadstick Dough |
| 10:30 AM – 3:30 PM | Bulk Fermentation (78-80ºF) |
| 3:30 PM | Shape and place onto sheet pan |
| 3:30 PM – 5:30 PM | Proof for 2-3 hours at 80ºF |
| 5:30 PM | Top & Bake |
How to Make Cheesy Sourdough Breadsticks
Mixing the Levain
Step 1: Mix Levain. Combine ripe sourdough starter with flour and water (Image 1). Cover and let rise for about 3-4 hours in warm, 78ºF (optimal temperature) place until peaked, active, and bubbly (Image 2).
Want to Skip this Step? If you already have bubbly, active and frequently maintained sourdough starter you can substitute it for the levain in this recipe.
Mixing the Dough
Step 2: Mix the Dough. Part of the ease of this recipe is in the mixing. To a medium-sized bowl, mix together the ripe levain, water, flour, sugar and salt. I mix it up with my danish dough whisk so it doesn’t get all over my fingers, but any wooden spoon will do as well (Images 3 & 4). Use your hands to gently knead the dough until it forms a round cohesive ball (about 15-20 kneads).
Bulk Fermentation
Step 3: Bulk Fermentation. Cover the dough and let it sit at warm room temperature for about 4-5 hours (78-80ºF is optimal sourdough temperature) until doubled in size (Images 5 & 6). If your temperature is not as warm, you can let the dough sit out and ferment longer until it doubles.
Make Ahead Option: Once the dough has almost doubled in size, it can be placed in the refrigerator for a longer cold fermentation and then shaped and baked in the next 72 hours.
Shaping the Dough
Step 4: Shape the Breadsticks. Grab a baking sheet and brush a couple Tablespoons of oil on the pan, coating it entirely (Image 7). This will make the crust nice and crispy when you’re baking the breadsticks. Stretch the dough out on top of the oiled pan, pulling and stretching it into a 10 by 15-inch rectangle. If the dough resists, let it sit for a minute for the gluten to relax and then stretch it again (Image 8).
Stuck to the Pan? If your pan isn’t non-stick, lay down a sheet of parchment paper before adding oil and dough. It makes cleanup a breeze and keeps your breadsticks from sticking!
Proofing & Topping
Step 5: Proof. Cover the dough and proof for another few hours until puffed up.
Step 6: Top. After the breadsticks have risen, mix together the cheeses and herbs (Image 9). Brush 2 Tablespoons olive oil on top of the dough (Image 10) and sprinkle cheese mixture on top of the dough (Images 11 & 12).
Baking The Sourdough Breadsticks
Step 7: Bake. Place a baking steel in the oven (this gets the breadsticks crispy on the bottom) and preheat to 425ºF. Once the oven is preheated, place the pan of breadsticks on the baking steel – a pizza stone works too – (Image 13) and bake for about 15 -20 minutes until brown and crispy on the outside and tender/soft on the inside (Image 14).
No Baking Stone or Steel? That’s okay. You can bake these straight on an oven rack instead.
Cut with a pizza cutter into about 20 slices and enjoy them warm, dipped in marinara sauce or devour them plain. They are good either way!
How to Store Leftovers
If you happen to have any leftover, stick them in the refrigerator for up to a couple of days. Reheat in an oven or air fryer to crisp them up the next day. Or just warm in the microwave a bit if you like them soft and warm. These sourdough breadsticks can also be frozen in an air-tight container and reheated if desired.
Amy’s Recipe Tip
I much prefer to shred my own cheese instead of using pre-shredded cheese for this recipe. Pre-shredded cheese often has extra additives that prevent it from sticking to each other, which can make it melt differently. Shredding your own cheese gives better texture and flavor to your baked goods.
Frequently Asked Questions
You don’t have to. I have baked them using a steel (or a stone) and just on the rack. The ones baked on the baking stone baked up crisper on the bottom and around the edges. If you don’t have a stone/steel, just bake them on the rack.
This recipe relies on active sourdough starter for the rise. If you’d like to use sourdough discard, you can substitute it for the active starter/levain and add 1-2 teaspoons of instant yeast to help the dough rise. Their fermentation time will be much shorter, so keep an eye on it!
Or for an even easier option, try my Sourdough Discard Breadstick recipe! It’s quick, flavorful, and has rave reviews!
Mozzarella is classic for that melty stretch, and Parmesan adds flavor and saltiness. Feel free to mix in cheddar, asiago, fontina, or even a spicy pepper jack!
No, but it helps create a crispier bottom and edges on your breadsticks. You can bake directly on an oven rack and still get delicious results.
Popular Sourdough Sides
If you tried these Cheesy Sourdough Breadsticks or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!
Cheesy Sourdough Breadsticks
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Equipment
- baking steel optional
Ingredients
Levain (1:1:1 ratio, about 3-4 hours at 78-80ºF)
- 50 grams ripe sourdough starter, about 3 Tablespoons
- 50 grams water, see recipe notes on temperature, about 3 Tablespoons
- 50 grams all purpose flour, about 6 Tablespoons
Cheesy Sourdough Breadsticks
- 150 grams ripe levain, 100% hydration, scant 2/3 cup
- 160 grams water, about 2/3 cup, see recipe notes on temperature
- 315 grams bread flour, about 2 1/3 cups
- 6 grams granulated sugar, about 1 teaspoon
- 6 grams salt, about 1 teaspoon
- 3 grams garlic powder, about 1 teaspoon
- 25 grams olive oil , about 2 Tablespoons, reserved for the pan
Topping
- 200 grams shredded mozzarella cheese, about 2 cups, see recipe note
- 50 grams shredded parmesan cheese, about 1/2 cup, see recipe note
- 3 grams dried basil, about 1 teaspoon
- 3 grams dried oregano, about 1 teaspoon
- 3 grams garlic powder, about 1 teaspoon
- 1 gram salt, about 1/4 teaspoon
- 25 grams olive oil, about 2 Tablespoons, reserved for brushing on the dough
Instructions
Levain (1:1:1 ratio, about 3-4 hours at 78-80ºF)
- Mix together 55 grams ripe sourdough starter with 55 grams flour and 55 grams water. Cover and let sit for about 3 -4 hours at 78-80ºF. The levain is ready to use when it has doubled in size and is very bubbly and active.Note: If you have ripe, bubbly, active sourdough starter on hand, you can substitute it for the levain in this recipe.
Cheesy Sourdough Breadsticks
- In a medium-sized bowl, mix together the ripe levain, water, bread flour, sugar and salt. You can use your hands, a spoon or a dough whisk.
- Knead the dough about 15-20 times until it forms a rough ball. Cover the bowl and stick the dough in a warm, 78-80ºF place to rise. I use a bread proofer, or my oven with the light on works too.
- Bulk Fermentation: Let the dough rise for 4-5 hours until puffed up and almost doubled in size. Keeping the dough at a consistent 78-80ºF temperature is optimal for fermentation and means the dough will be ready in 4-5 hours. If your dough is colder, it will take longer to almost double.
- Prepare a half-sheet rimmed, non-stick, metal baking sheet by spreading 2 Tablespoons of olive oil on the pan. Brush the olive oil until the entire pan is lightly coated in oil. Note: If your pan tends to stick – put parchment paper down before the oil and dough.
- Prepare Dough: Take the lightly risen dough and pull/shape it into a 15 by 10-inch rectangle. It will not completely cover your pan. Use your fingers to gently spread the dough out on the sheet pan. If the dough resists, let it sit for a few minutes and try to stretch it again, doing your best not to rip the dough. If it does rip, patch it with a small piece of dough taken from a thicker part of the crust.
- Proof: Cover the baking sheet/dough with plastic wrap. Place the sheet pan in a warm (78-80ºF) place for 1-3 hours. Let the dough puff up and rise for another few hours. The longer you let the dough rise, the fluffier the breadsticks will be.
- Top: To a small bowl, toss the mozzarella, parmesan, basil, oregano, garlic powder, and salt together. Once the dough has proofed, brush the remaining 2 Tablespoons of olive oil over the top of the breadsticks. Sprinkle the cheese/herb mixture over the dough.
- Bake: Place a baking steel or stone in the oven and preheat to 425ºF. Once preheated, place the pan of breadsticks directly on top of the baking steel or stone. If you don’t have one, no worries—just place the pan directly in the oven. The bottoms might not get quite as crispy, but they’ll still be delicious. Bake for 15–20 minutes, or until the breadsticks are golden brown and crisp on the outside, and soft on the inside. Remove from the oven. Let cool for a few minutes and then slice into 20-24 breadsticks. Serve with marinara sauce and enjoy warm!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can these be cold proofed to bake the next day?
That should work!
Could I add yeast to this recipe? For some reason it did not proof at all even after 6 hours in the oven with the light on. Not sure what went wrong but wondering if instant yeast would help. Thanks!
I’m not sure what went wrong with the rising. Was your levain bubbly and active before mixing the dough? I’m sorry! You can try to add some yeast or make these Sourdough Discard Breadsticks instead.
Yes it was fed the night before and it was bubbly this morning. I wonder if I should have used my kitchenaid mixer with the dough hook instead of doing it by hand and I didn’t knead it enough?? Not sure but will try again
That’s a possibility! I hope it turns out better next time.
After our favorite take out pizza place stopped making their cheese wheel, I’ve been looking for a replacement. This is about as close as I can find, and it did not disappoint!
I’m so glad you love this recipe. Than you for the review.
I love your recipes. Thank you for sharing. ❤️
Made these today to have with homemade tomato soup. The rest of the breadsticks are now staring at me begging me to eat them!
I’m so glad you love this recipe! They are hard to resist – just one more (eek!). Thank you for sharing.
Thank you! Glad you are enjoying them.
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Wow! These look amazing! Can’t wait to try them! And I think they’d be delicious with a fresh marinara sauce! Yummmmm!! 🧀😋